Hazelnut Cookie Dough Bliss Balls

6 serves
Prep Time: 10 mins | Chill Time: 60 mins

Ingredients

➕ 1 1/2 cups cashews
➕ 2 1/2 tbsp hazelnut butter (add more if mixture is dry)
➕ 4 tbsp + 1 tsp coconut oil (melted)
➕ 2 1/2 tbsp + 1 tsp maple syrup
➕ 3 tbsp Cacao Hazelnut Plant Protein
➕ 1 tbsp cacao
➕ 1/2 block (75–90%) dark chocolate

These Hazelnut Cookie Dough Bliss Balls are the ultimate no-bake snack—silky hazelnut butter meets cacao and cashew creaminess in every bite. Enhanced with Botanika Blends Cacao Hazelnut Plant Protein, these treats are protein-rich, refined sugar-free, and drizzled in decadent dark chocolate for that perfect finish.

Ideal for mid-morning snacking, post-workout recovery, or a healthier sweet fix that tastes way too good to be this clean.

How To Make It:

Blend the cashews: Pulse cashews in a food processor until they form a fine meal. Transfer to a bowl.
Mix the dough: Add hazelnut butter, melted coconut oil, maple syrup, cacao, and protein powder. Mix well to form a sticky dough. If too dry, add a touch more nut butter.
Shape the balls: Roll dough into bite-sized balls and place on a lined tray or plate.
Add chocolate drizzle: Melt dark chocolate and drizzle over each ball.
Chill: Refrigerate for at least 1 hour until firm. Store in an airtight container in the fridge or freezer.

FAQ – Hazelnut Cookie Dough Bliss Balls

Yes—almonds or macadamias work well, though the texture may be a little different.
Use sunflower seed butter and substitute cashews with oats or sunflower seeds for a nut-free version.
They last 5–7 days in the fridge, or up to 2 months in the freezer. Great for batch prep!
Totally! They’re delicious on their own, or you can roll them in cacao powder or shredded coconut for a different finish.
Add a teaspoon of nut butter or a few oats if it’s too sticky; add more coconut oil if too dry.
Yes—just be mindful of nut allergies. They're a fun, filling, and naturally sweet snack for all ages.

Yes—almonds or macadamias work well, though the texture may be a little different.
They last 5–7 days in the fridge, or up to 2 months in the freezer. Great for batch prep!
Add a teaspoon of nut butter or a few oats if it’s too sticky; add more coconut oil if too dry.

Use sunflower seed butter and substitute cashews with oats or sunflower seeds for a nut-free version.
Totally! They’re delicious on their own, or you can roll them in cacao powder or shredded coconut for a different finish.
Yes—just be mindful of nut allergies. They're a fun, filling, and naturally sweet snack for all ages.

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